“Austrian Cuisine: A Delicious Blend of Tradition and Regional Flavors”

Austrian cooking comprises numerous various regional or local cuisines. Along with Viennese cooking, based mainly on the culinary tradition of the Habsburg Empire, there are autonomous regional traditions within all Austrian states.

The Austrian cuisine is comparable to that of neighboring countries in Central Europe, but especially with the Hungarian, Bavarian, Bohemian and Northern Italian cuisines. Cooking methods and dishes have been frequently adopted, integrated, adapted or blended.

The Austrian cuisine is world-renowned first of all for its pastries like the Kaiserschmarrn, the Apple strudel, and for the Tafelspitz and the Wiener schnitzel.